Tasty Whole Wheat Banana Muffins

Submitted by clubfoody

"These are tasty, moist and wholesome too! VIDEO https://youtu.be/8ROmIFBY_lY"

 

• Ready In: 33mins
• Ingredients: 16
• Yields: 12 muffins

ingredients

• 1 1⁄2 cups whole wheat flour
• 1⁄2 cup unbleached all-purpose flour
• 1⁄2 cup old fashioned oats, plus more to sprinkle on top
• 1 1⁄2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1⁄2 teaspoon sea salt, ground
• 1⁄4 teaspoon ground nutmeg
• 3 large overripe bananas, mashed (about 1 cup)
• 2 large eggs, room temperature and beaten
• 1⁄2 cup applesauce
• 1⁄2 cup maple sugar, plus more to sprinkle on top (substitute raw sugar, palm sugar or brown sugar)
• 1⁄2 cup buttermilk, room temperature
• 2 tablespoons vegetable oil (grapeseed, canola, etc.)
• 1 teaspoon pure vanilla extract
• 2⁄3 cup walnuts, chopped

directions

1. Preheat oven to 375ºF and line a 12-cup muffin pan with cupcake liners; set aside.
2. In a large bowl, combine flours, oats, baking powder, baking soda, cinnamon, salt, and nutmeg; whisk until mixed and set aside.
3. In the bowl of a stand mixer, add mashed bananas, beaten eggs, apple sauce, maple sugar, buttermilk, oil and pure vanilla extract. With the paddle attachment, process on medium speed until blended.
4. Add half the dry ingredients and process on low speed for 30 seconds. Add the remaining half of the dry ingredients and walnuts; process until just combined, cleaning the sides and scraping the bottom of the bowl.
5. Evenly spoon the batter in the prepared muffin cups, filling each ¾ full. Sprinkle the tops with oats and maple sugar. Gently tap the pan to dislodge any trapped air bubbles.
6. Transfer to the preheated oven and bake for 22 to 24 minutes or until a cake tester inserted in the center comes out with just a few crumbs.
7. Remove from the heat and let the muffins cool in the pan for 5 to 7 minutes before unmolding and transferring them on a wire rack to cool completely.